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Per serving
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- 1
Make the crumbs
Toast the 3 slices of whole wheat bread, then drop them in a food processor and pulse until you've got fine crumbs. This is what keeps the koftas tender and holds everything together.
- 2
Mix the meat
Toss the crumbs in a big bowl with the ground beef, ground lamb, finely chopped onion, minced garlic, minced parsley and mint, salt, pepper, smoked paprika, nutmeg, cardamom, allspice, and cinnamon. Get your hands in there and mix just until it comes together. Don't overwork it or the koftas turn tough.
- 3
Shape the skewers
Grab about 1/4 cup of the mix and mold it lengthwise around a skewer into a log about 3 inches long. Pack it firm so it doesn't slide off. If you've got time, chill the shaped skewers 20-30 minutes so they hold together even better on the grate. Soak wooden skewers first if that's what you're using.
- 4
Sear over direct heat
Fire up the grill for medium heat and set it up with a hot direct side and a cooler indirect side. Lay the koftas over the direct side and sear, turning, until browned on all sides, about 2-4 minutes.
- 5
Finish over indirect heat
Slide the koftas over to the indirect side, close the lid, and let them finish until a thermometer reads 160°F in the center, about 7-8 minutes. Pile them up with jasmine rice, crumbled feta, kalamata olives, diced tomato, and a big squeeze of lemon.
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Grilled Lamb & Beef Kofta Kabobs
Created by: BackyardGrillCo
Ingredients
- 3 whole wheat bread
- 1 lb ground beef
- 1 lb ground lamb
- 1/4 cup onion
- 3 garlic
- 2 tbsp parsley
- 2 tbsp mint
- 2 tsp salt
- 2 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 1/4 tsp allspice
- 1/4 tsp cinnamon
Instructions
- Make the crumbsToast the 3 slices of whole wheat bread, then drop them in a food processor and pulse until you've got fine crumbs. This is what keeps the koftas tender and holds everything together.
- Mix the meatToss the crumbs in a big bowl with the ground beef, ground lamb, finely chopped onion, minced garlic, minced parsley and mint, salt, pepper, smoked paprika, nutmeg, cardamom, allspice, and cinnamon. Get your hands in there and mix just until it comes together. Don't overwork it or the koftas turn tough.
- Shape the skewersGrab about 1/4 cup of the mix and mold it lengthwise around a skewer into a log about 3 inches long. Pack it firm so it doesn't slide off. If you've got time, chill the shaped skewers 20-30 minutes so they hold together even better on the grate. Soak wooden skewers first if that's what you're using.
- Sear over direct heatFire up the grill for medium heat and set it up with a hot direct side and a cooler indirect side. Lay the koftas over the direct side and sear, turning, until browned on all sides, about 2-4 minutes.
- Finish over indirect heatSlide the koftas over to the indirect side, close the lid, and let them finish until a thermometer reads 160°F in the center, about 7-8 minutes. Pile them up with jasmine rice, crumbled feta, kalamata olives, diced tomato, and a big squeeze of lemon.